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Top-Down Technology
In contrast with a conventional grill, where the heat emanates from the
bottom up, the Kalorik PRO 1500°F Electric Steakhouse Grill works like a
salamander oven. Meaning, the heat source is coming from above,
almost like a broiler. This melts the fat atop the meat, forming a
protective layer of crust to seal in moisture and juiciness. This insulates
the meat and prevents it from overcooking.
This is How We Brown
The temperature of your meat is controlled by the amount of juices
within. Moisture creates a sort of cooling shield around the food. The
beef itself only starts browning after the water evaporates. Loss of
moisture directly determines whether steak is cooked rare, medium, or
well done. The Kalorik PRO 1500°F Electric Steakhouse Grill lowers
residual moisture in record time, with absolute precision, to cook steak
exactly how you like it.
BEFORE THE FIRST USE
•
Remove all packaging materials from your grill. Be sure all parts (see
pages 2-3) have been included before discarding anything. You
may want to keep the box and packing materials if the unit has to
be shipped in the future.
•
Before using your Kalorik PRO 1500°F Electric Steakhouse Grill for the
first time, wipe the appliance with a damp cloth. Thoroughly clean
all accessories. All are dishwasher safe.
•
Fully unwind the power cord before use.
•
Always operate the grill on a stable and heat resistant surface. Do
not use on a cloth-covered surface.
•
Ensure that there is always at least 8 inches of free space around
the sides, back and top of the unit. The grill should not be used right
underneath a cabinet.
Attach the two grill racks to the left and right walls of the Kalorik
•
PRO 1500°F Electric Steakhouse Grill; these are attached by
hanging the open corners of the racks to the bolts placed on the
walls on either side.
•
Place the drip tray on the bottom of the Grill. This accessory is used
throughout the cooking process as it is pulled out to be able to
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